Beeing like a potato, in Norway means that a person can do many different jobs -they are versatile. No wonder the potato is used in this metaphor; the potato can be used in so many ways! Gnocchi is one of them and one of my favourites...

At home I bake this for Christmas and easter. I love it! (and my husbond too, I actually have to hide it). We`ve had it in the café in the summer too and it´s very popular there as well. Eat it with a soup or as it is with butter.. or with cheese. It is some work (but of course worth the effort!) -make a double portion while you, after all, is doing the job.

A lovely lunch, first dish or use it with meat or fish as a main course. When we have this in the kitchen garden, we can actually pick the brussel sprouts in the middle of the winter as well. They even survive the snow!

Gnocchi

11.01.2018

Beeing like a potato, in Norway means that a person can do many different jobs -they are versatile. No wonder the potato is used in this metaphor; the potato can be used in so many ways! Gnocchi is one of them and one of my favourites...

Dough:

4 large potatoes

3-4 cups flour

2 eggs

salt

Sauce:

150 gr butter

3 garlic cloves

a handfull fresh sage

parmesan

salt

Boil the potatoes until tender (but still firm). Drain and mash them with a fork or potato masher. Combine the mashed potatoes with the eggs and half the flour. Make a dough and add more flour if necessary. Knead it and make small rolls on a floured surface. Then cut it into small pieces.

Boil salted water in a large pot and put in some of the gnocchis at a time. Let cook for a couple of minutes -they rise to the surface when they are finished. Let them drain. You can serve them like this with a sauce, but I prefer to fry them afterwards. Then fry them in half of the butter and add even more butter in the end with chopped garlic and a handful of fresh sage. Let fry for another minute. Top it with flake salt and parmesan. Mmmmmm!